Flavonoid analysis of buckwheat sprouts

Food Chemistry

Volumn 170, Issue , 2015, Pages 97-101

  Nam, Tae Gyu ^a   Lee, Sun Mi ^a   Park, Ji Hae ^a   Kim, Dae Ok ^a   Baek, Nam In ^a   Eom, Seok Hyun ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Common buckwheat; Quercetin 3 O robinobioside; Tartary buckwheat; Vegetable sprout

Indexed keywords

ALCOHOLS; FLAVONOIDS; GRADIENT METHODS; PHENOLS; SEPARATION;

COMMON BUCKWHEAT; ELUTION GRADIENT; HPLC-ESI-MS/MS; ISOORIENTIN; QUERCETIN-3-O-ROBINOBIOSIDE; SIMULTANEOUS DETECTION; TARTARY BUCKWHEAT; TRACE AMOUNTS; FLAVONOID;

CROPS;

FLAVONOID; QUERCETIN; QUERCETIN 3 O ROBINOBIOSIDE; RUTOSIDE; UNCLASSIFIED DRUG; ACETONITRILE; ISOORIENTIN; ISOVITEXIN; ORIENTIN; VITEXIN;

ARTICLE; BUCKWHEAT; ELECTROSPRAY MASS SPECTROMETRY; ELUTION; EPIMER; FOOD ANALYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPROUT; STRUCTURE ANALYSIS; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL STRUCTURE; FAST ATOM BOMBARDMENT MASS SPECTROMETRY; HETERONUCLEAR SINGLE QUANTUM COHERENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; THIN LAYER CHROMATOGRAPHY; CHEMISTRY; FAGOPYRUM; PROCEDURES; TANDEM MASS SPECTROMETRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FAGOPYRUM; FLAVONOIDS; TANDEM MASS SPECTROMETRY;

EID: 84906987375     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.067     Document Type: Article

References (15)

1. L. Alvarez-Jubete, H. Wijngaard, E.K. Arendt, and E. Gallagher Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking Food Chemistry 119 2010 770 778
2. G. Bonafaccia, M. Marocchini, and I. Kreft Composition and technological properties of the flour and bran from common and tartary buckwheat Food Chemistry 80 2003 9 15
3. R. Guo, G. Yuan, and Q. Wang Effect of sucrose and manitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts Scientia Horticulturae 128 2011 159 165
4. D.-K. Kim, S.C. Jeong, S. Gorinstein, and S.-U. Chon Total polyphenols, antioxidant and antiproliferative activities of different extracts in mungbean seeds and sprouts Plant Foods for Human Nutrition 67 2012 71 75
5. 5, a genuine dammarane glycoside from Korean red ginseng Archives of Pharmacal Research 19 1996 551 553
6. S.-J. Kim, I.S.M. Zaidul, T. Suzuki, Y. Mukasa, N. Hashimoto, and S. Takigawa et al. Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts Food Chemistry 110 2008 814 820
7. S.-L. Kim, S.-K. Kim, and C.-H. Park Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable Food Research International 37 2004 319 327
8. H. Kitabayashi, A. Ujihara, T. Hirose, and M. Minami). On the genotypic differences for rutin content in tartary buckwheat. Fagopyrum tartaricum Gaertn Breeding Science 45 1995 189 194
9. J. Li, B. Jiang, X. Liu, J. Zhang, X. Chen, and K. Bi Simultaneous determination of five bioactive flavonoids in Hypericum japonicum Thunb by high-performance liquid chromatography Asian Journal of Traditional Medicines 2 2007 75 81
10. J.-H. Lim, K.-J. Park, B.-K. Kim, J.-W. Jeong, and H.-J. Kim Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout Food Chemistry 135 2012 1065 1070
11. C.-L. Liu, Y.-S. Chen, J.-H. Yang, and B.-H. Chiang Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum Moench) buckwheat sprouts Journal of Agricultural and Food Chemistry 56 2008 173 178
12. R. Slimestad, K. Torskangerpoll, H.S. Nateland, T. Johannessen, and N.H. Gisked Flavonoids from black chokeberries, Aronia melanocarpa Journal of Food Composition and Analysis 18 2005 61 68
13. M. Watanabe An anthocyanin compound in buckwheat sprouts and its contribution to antioxidant capacity Bioscience Biotechnology and Biochemistry 71 2 2007 579 582
14. K.H. Wang, Y.H. Lai, J.C. Chang, T.F. Ko, S.L. Shyu, and R.Y.Y. Chiou Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable Journal of Agricultural and Food Chemistry 53 2005 242 246
15. V. Verardo, D. Arráez-Román, A. Segura-Carretero, E. Marconi, A. Fernández-Gutiérrez, and M.C. Caboni Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography-electrospray ionization-time of flight-mass spectrometry (RP-HPLC-ESI-TOF-MS) Journal of Cereal Science 52 2010 170 176